CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)
I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge.
Provided by Andrew Mollmann
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
- Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
- Fold in raisins.
- Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
- Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
- Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.
Nutrition Facts : Calories 90.4, Fat 0.1, Sodium 288.5, Carbohydrate 23.5, Fiber 0.5, Sugar 21.2, Protein 0.3
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
CINNAMON RAISIN QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BEER BREAD RECIPE
Provided by BobLongo
Number Of Ingredients 5
Steps:
- Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Servings: 1 loaf Preheat oven to 375 degrees. Grease an 8.5-inch loaf pan. In a mixing bowl, stir together the flour, raisins and cinnamon. Add the beer and stir to combine. Drizzle in the honey and stir again. Pour the batter into the loaf pan and tap gently to even out. Bake for 45-50 minutes, until cooked through. Cool for 10 minutes before removing from the pan. Enjoy hot or cooled.
CINNAMON RAISIN BREAD
My grandma's raisin bread is a long-standing tradition in our family.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside. , Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 126mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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